Having been AP/Paleo for more than a few years now, I’ve been missing creamy soups.
I enjoy eating soup year round and decided to make my own creamy soup. This recipe is very versatile and can be changed to your liking. I used what I had on hand and threw it in the Instant Pot. Of course, I personally think soup is always best the next day. Something about marinating in the fridge overnight enhances the flavor to perfection.
This can be made AIP by omitting the pepper and peas. More veggies and herbs can be added to suit your desires as well.
I use carrots and white sweet potatoes to make the cream.
These, I boiled on the stove and added to the Instant Pot later. (This is to ensure the creamiest consistency. You can cook everything in the Instant Pot and add the soup contents after it is creamed, but it may not turn out as creamy). Orange sweet potatoes can be used instead, I happened to have several white sweets (aka Japanese potatoes) from my garden this past season.
I use an emulsion blender to mash the carrots and potatoes. It saves on clean-up and is super fun to use. You can use a blender, hand mixer, or standard masher. This turns to cream once meddled with the soup.
Instant Pot AIP/Paleo Creamy Chicken Soup
1-1 ½ cups of cooked chicken
2-3 large carrots
3 celery stalks
1 c riced cauliflower
½ c peas (omit if AIP)
½ c spinach (I use frozen)
3 cups chicken broth
1 ½ tsp basil
1 tsp Himalayan or Celtic salt
1 tsp rosemary
1 tsp parsley
1 tsp pepper (omit if AIP)
1 bay leaf
For the “Cream”
2 large carrots
2 medium sweet potatoes
1 cup of chicken broth
1 tsp basil
garlic to taste
For the Cream
Cut up carrots and potatoes in chunks. Boil with 1 cup of chicken broth, add basil and garlic.
2. Once veggies are soft (about 20 minutes). Use an emulsion blender to combine in the same pan. Blend until smooth.
For the Soup
1. While the vegetables for the cream are boiling. Cut up chicken, carrots, onion, and celery to your liking. I use small chunks. Add these and cauliflower to your Instant Pot. Add the chicken broth with the remaining herbs, spices, and bay leaf. Set the pot to Soup and use a quick release.
2. Add the peas, spinach, and cream. Set on Sauté (less) and cook until the peas are cooked.